1 tablespoon of oil
3/4 cup of chopped green onions
1 minced clove of garlic
1 small red bell pepper, diced
1 cup of rice
1/2 cup of raisins
1/4 cup of shredded coconut
1 1/2 tablespoons of curry powder
1 pinch of cumin
Salt to taste
1 3/4 cups of chicken broth
500g of boneless, skinless chicken breast, cut into 1cm cubes
1 tablespoon of oil
3/4 cup of chopped green onions
1 minced clove of garlic
1 small red bell pepper, diced
1 cup of rice
1/2 cup of raisins
1/4 cup of shredded coconut
1 1/2 tablespoons of curry powder
1 pinch of cumin
Salt to taste
1 3/4 cups of chicken broth
500g of boneless, skinless chicken breast, cut into 1cm cubes
In a large bowl with a capacity for 2 liters, combine the oil, green onions, garlic, and red bell pepper
Cover with plastic wrap, leaving a small opening, and microwave on high for 3 minutes, or until the ingredients are tender
Add the rice, raisins, coconut, curry powder, and cumin
Season with salt
Mix well and reserve
In another large bowl, heat the chicken broth for 2 minutes, or until it boils
Add the rice and mix
Cover and microwave on high for 5 minutes, or until the liquid starts to boil
Reduce the power to medium and let cook for an additional 10 minutes
Place the chicken, seasoned with salt, on top of the rice
Cover and microwave on high for an additional 7 minutes, or until the rice has absorbed all the liquid
Let it rest for 5 minutes before serving in 4 portions
Note: If desired, serve with broccoli and green salad.
